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Lime Meringue Pie

From The Variety Store in Charleston, South Carolina.

6 egg yolks
1 can sweetened condensed milk
1/2 cup fresh lime juice
1 graham cracker pie shell
6 egg whites
1/4 tsp cream of tartar
or 1/4 tsp vinegar
6 tablespoons sugar

Preheat oven to 350.
Separate eggs into 2 bowls. Blend yolks until light. While beating add canned milk and lime juice. Pour into pie shell.

Clean beaters well and dry. Whip egg whites until frothy. Add tartar and whip until almost stiff. Continue to beat adding 1 tablespoon of sugar at a time. Keep whipping until whites are stiff and glossy.

Use a spatula to pile the meringue high atop the lime curd. Bake in oven until golden brown, about 15 minutes. Cool completely and chill, so that the curd will properly set.

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